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Shop scales ↗Double Cream
Dairy & FatsAlso known as 48% cream.
The UK's rich pouring and whipping cream, at a minimum 48% milk fat — noticeably richer than US heavy cream's 36-38%.
Also Called
48% cream
Properties
Density Index
1.00 g/cm3
1 Cup Weight
237g
Texture
Thick liquid
Category
Dairy
Top Substitute
Heavy Cream (US)
Use 1:1
The standard swap in each direction. Pouring and cooking uses are identical; whipped heavy cream sets slightly softer, and for very rich ganache the lower fat reads marginally lighter.
Most-used links for Double Cream
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 59.0 grams |
| 1/3 cups | 78.0 grams |
| 1/2 cups | 119 grams |
| 1 cups | 237 grams |
| 1.50 cups | 356 grams |
| 2 cups | 474 grams |
| 3 cups | 711 grams |
| 4 cups | 948 grams |
Figures use the US cup (236.6 ml).
Density: 1 g/ml
Quick Convert
Ingredient-specific, density-based conversions for baking
1 cups of Double Cream equals 237 grams
Ingredient-specific · density-based
Cup size
Based on us cup (236.6 ml) · density data from baking references and our own measurements.Advertisement
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Useful for quick volume checks before converting to weight.
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Substitutions for Double Cream
Heavy Cream (US)
excellent1:1
The standard swap in each direction. Pouring and cooking uses are identical; whipped heavy cream sets slightly softer, and for very rich ganache the lower fat reads marginally lighter.
The 10-point fat gap (48% vs 36-38%) matters at the extremes — whipping stiffness and split risk in boiling sauces — but not in everyday baking.
Mascarpone + Milk
moderate3/4 cup mascarpone + 1/4 cup milk, whisked
For thick, spoonable uses (fillings, dolloping). Won't pour or whip like cream.
Mascarpone is essentially cultured double cream drained thick — similar fat, different texture and slight tang.
Storage Tips
Refrigerate. Use within a few days of opening; it turns faster than lighter creams.
Baking Science
At 48% fat, double cream whips faster and stiffer than heavy cream — and over-whips into grainy butter in seconds, so stop early. By weight it measures like heavy cream: USDA lists heavy whipping cream at 238 g per cup, and the extra fat shifts double cream's density by less than 1%, so this page uses 237 g per cup.
Recipe Context
For laminated dough: temperature and exact fat mass impact layer definition.
For creaming methods: weight keeps butter-to-sugar balance stable.
For custards: tight dairy ratios reduce curdling risk.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Butter and dairy temperature affects emulsion stability and spread.
Brand Variance & Measuring Method
Baseline reference: 1 cup double cream = 237g. In real kitchens, a practical range is usually 223g-251g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.
Figures use the US cup (236.6 ml).Common Questions
How many grams is 1 cup of double cream?
1 cup of double cream weighs 237 grams.
What can I substitute for double cream?
Heavy Cream (US) (1:1), Mascarpone + Milk (3/4 cup mascarpone + 1/4 cup milk, whisked)
Explore Double Cream Further
Reference
See double cream in the full measurement table
Cup, tablespoon, and teaspoon weights for all ingredients, sourced and cross-checked.